Chicken Wings And Macaroni Soup Recipe

Chicken Wings And Macaroni Soup Recipe


  • 3 pcs chicken wings (plus your own favorite marinade or breading)
  • 3/4 cup elbow macaroni
  • 2 pcs regular sized cheesedog, cubed
  • 1/3 cup cubed pepperoni (around 12 pcs)
  • 1 can green peas
  • 1 medium carrot, cubed
  • celery stalk and leaves, chopped
  • 1 1/2 cups shredded cabbage
  • 3 tablespoons all purpose cream
  • cooking oil (for frying and a bit for sauteing)
  • fish sauce (patis), onion powder and ground black pepper to taste
  • 1 chicken broth cube or powder mix
  • 4 cups of water
  1. Boil the chicken wings in water. Add fish sauce, ground pepper, onion powder and chicken cubes/ powder mix. Cover and let it simmer in low fire for at least two minutes.
  2. Set aside the chicken wings and broth in separate bowls.
  3. In a different pot, heat oil and stir fry pepperoni and cheesedog until it browns a bit. Add the chopped celery stalk. Pour in the broth, and let it boil.
  4. Put the elbow macaroni and cook just a bit before al dente (or firm to the bite). Do not overcook. I'm sure you don't like a slimy soup. Ewwness.
  5. While you were waiting for the macaroni to be cooked, you may fry the chicken wings in a separate pan. Multitasking kitchen queens rock! Focus, don't panic and never neglect the chicken wings. Deal?
  6. When the macaroni's half-cooked, add the carrots, green peas and celery leaves. Cook for 30 seconds or a minute.
  7. Put off the fire. Stir in the cream with a wooden spoon. Add the cabbage. You may turn on the fire again (low heat only) or just allow the remaining heat in the broth to cook the cabbage. 
  8. Scoop the soup in a bowl and top it off with golden crispy fried chicken wings.

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